Stromboli Stuffed Bread

I first discovered stromboli at a small Italian deli in my neighborhood when I was craving something more substantial than a regular sandwich but didn't want to sit down for a full meal. The owner sliced me a thick piece of this rolled bread stuffed with meats and cheese, and I was immediately hooked. The combination of the crispy, buttery crust with the soft interior and all those layers of flavor was exactly what I needed. When I got home, I knew I had to figure out how to make it myself. After a few attempts, I landed on this version that captures everything I loved about that deli stromboli. The key is using good quality deli meats and real, freshly shredded cheese – none of that pre-shredded stuff that doesn't melt right. I brush the dough with garlic butter before baking, which gives it that irresistible golden color and adds another layer of flavor. The Italian seasoning sprinkled on top adds just the right amount of herbaceous notes. What I love most is how versatile it is – you can stuff it with whatever you like, but this classic meat and cheese combination never disappoints.

Why I love this recipe

I love this recipe because it's one of those dishes that makes you look like a master chef but is actually incredibly forgiving and easy to make. There's something so satisfying about rolling up all those ingredients and watching them transform in the oven into this beautiful golden log of deliciousness. It's also a crowd-pleaser – I've never served this to anyone who didn't immediately ask for the recipe. Kids love it because it's basically a fancy version of their favorite pizza, and adults love it because the flavors are complex and satisfying. It's also great for meal prep – I often make two at a time and freeze one for later. When you reheat it, the crust gets crispy again and the cheese melts perfectly. The garlic butter on top is non-negotiable for me; it adds so much flavor and gives the crust that restaurant-quality finish. Plus, it's fun to make. There's something therapeutic about rolling out the dough, layering the ingredients, and sealing it all up. And when you slice into it and see those perfect spirals of meat and cheese, it just feels like a win.

What You Need From Your Kitchen

• Pizza Dough: Forms the base of the stromboli; roll it out into a rectangle for easy filling and rolling
• Salami: Provides a robust, slightly spicy flavor; layer evenly across the dough
• Deli Ham: Adds a mild, savory taste that complements the salami perfectly
• Mozzarella Cheese: Creates that signature cheese pull and adds creamy texture
• Provolone Cheese: Brings a sharper, more complex flavor to balance the mozzarella
• Garlic Butter: Brushed on top for a golden, flavorful crust with aromatic garlic notes

Let's Make These Together

Prepare Your Workspace

Start by preheating your oven to 375°F and getting your workspace ready. Line a baking sheet with parchment paper to prevent sticking. Dust your work surface lightly with flour and roll out the pizza dough into a nice rectangle, about 12x10 inches. Take your time with this step – an evenly rolled dough will give you a more uniform stromboli with better texture throughout.

Build the Layers

Now comes the fun part! Arrange your salami slices in an even layer across the dough, making sure to leave about an inch of space around the edges so you can seal it properly later. Follow with the ham slices, overlapping them slightly. Then generously sprinkle both the mozzarella and provolone cheese over the meat. Don't be shy with the cheese – it's what makes this dish so irresistible!

Roll It Up Tight

Starting from one of the long edges, begin rolling the dough into a log, keeping it tight as you go but being careful not to tear the dough. Tuck in any filling that tries to escape. Once you've rolled it completely, pinch the seam and the ends closed, really pressing them together to seal everything in. Place it seam-side down on your prepared baking sheet.

Add the Finishing Touches

Mix your melted butter with the minced garlic and brush it all over the top and sides of the stromboli. This is what gives it that gorgeous golden color and incredible flavor. Sprinkle the Italian seasoning on top, then use a sharp knife to cut 3-4 small diagonal slits across the top. These vents let steam escape and prevent the stromboli from bursting.

Bake to Golden Perfection

Slide your stromboli into the oven and bake for 25-30 minutes. You'll know it's done when the crust is golden brown and you can see the cheese bubbling through those slits you made. The smell will be absolutely amazing! Let it rest for about 5 minutes before slicing – this helps the cheese set slightly so you get cleaner slices. Garnish with fresh parsley, slice into thick pieces, and serve with warm marinara sauce on the side for dipping.

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Switch Things Up

The first time I made stromboli was for a casual Friday night with friends, and I honestly didn't expect it to be such a hit. I had some pizza dough in the fridge and a bunch of deli meats and cheese, so I figured why not roll it all up and see what happens. When I pulled it out of the oven with that golden, crispy crust and the smell of garlic butter filling the kitchen, everyone gathered around immediately. We sliced into it while it was still hot, and that first cheese pull was legendary. Now it's become my go-to whenever I want something that feels special but doesn't require hours in the kitchen. I've played around with different fillings – pepperoni and banana peppers, turkey and swiss, even a veggie version with roasted peppers and spinach. But this classic combination of salami, ham, and double cheese is still my favorite. It never fails to bring people together.

Perfect Pairings

This stromboli pairs beautifully with a simple side salad dressed in Italian vinaigrette to balance the richness of the cheese and meat. A bowl of warm marinara or pizza sauce is essential for dipping – it adds that extra tangy tomato flavor that complements the savory filling perfectly. If you're serving this for a party, consider adding some marinated olives, pepperoncini, and a antipasto platter on the side. For drinks, a light Italian red wine like Chianti or even a cold Italian beer would be perfect. If you want to make it a full meal, serve it alongside some garlic knots or a creamy tomato soup.

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Frequently Asked Questions

→ Can I make stromboli ahead of time?

Yes! You can assemble the stromboli up to 24 hours in advance, cover it tightly with plastic wrap, and refrigerate. When ready to bake, brush with garlic butter and bake as directed, adding a few extra minutes if needed since it will be cold from the fridge.

→ What's the difference between stromboli and calzone?

While both use pizza dough, a stromboli is rolled into a log shape with the filling spiraled inside, while a calzone is folded in half like a turnover with the filling enclosed in a pocket. Stromboli is also typically served sliced, while calzones are served whole as individual portions.

→ Can I freeze stromboli?

Absolutely! You can freeze it either before or after baking. For unbaked stromboli, wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Bake from frozen, adding 10-15 minutes to the cooking time. For baked stromboli, let it cool completely, wrap well, and freeze. Reheat in a 350°F oven until warmed through.

→ What other fillings can I use?

The possibilities are endless! Try pepperoni and Italian sausage, chicken with pesto and sun-dried tomatoes, or a veggie version with roasted peppers, spinach, and feta. Just make sure not to use too many wet ingredients or the dough may get soggy.

→ Why did my stromboli burst open while baking?

This usually happens if the stromboli is overfilled, the seam wasn't sealed properly, or steam couldn't escape. Make sure to leave space around the edges when filling, pinch the seams tightly, and always cut vents in the top before baking to let steam escape.

→ Can I use puff pastry instead of pizza dough?

While you can use puff pastry, it will give you a very different result – flakier and more delicate rather than the chewy, bread-like texture you get with pizza dough. If you do use puff pastry, reduce the baking time and watch it carefully to prevent over-browning.

→ How do I get a really golden, shiny crust?

The garlic butter helps a lot, but for an extra shiny finish, you can brush the stromboli with an egg wash (one beaten egg with a tablespoon of water) before baking. The butter gives better flavor, but egg wash gives more shine – or use both!

Conclusion

This Italian Stromboli Stuffed Bread is everything you want in a savory baked dish – crispy on the outside, gooey and flavorful on the inside. It's the kind of recipe that looks impressive but is surprisingly simple to make. Whether you're feeding a crowd, looking for a fun weekend cooking project, or just craving some serious comfort food, this stromboli delivers every time. Serve it with warm marinara sauce for dipping, and watch it disappear from the table in minutes.